Breakfast – Leisurely, tasty start to the day

Family joins a wedding couple around the inn’s breakfast table

Full Breakfast Choice:

Breakfast is part of your getaway experience at the inn …. Judy and Robert, the innkeepers, serve a full breakfast which begins with fresh fruit, juice and coffee/tea followed by hearty main course, such as Elegant Scrambled Eggs, Stuffed French Toast, Brown Sugar Oatmeal Pancakes or or Herbed Baked Eggs with a side of bacon or sausage.

The food focus is on a breakfast which is nice to look at and even better to eat. It’s been called gourmet, but also hearty, “killer” and “to die for.” Guests often linger, sharing a last cup of coffee. The entrée is different daily with alternating breakfast meat on the side.

Our newest dish is a savory egg dish which has tomatoes, pepper, eggs of course, and sausage all in one. Smells heavenly while baking!

If you have special dietary needs or don’t eat breakfast, please let us know when you make your reservation.

Breakfast Lite or Private Choice:

Although we’re a B&B, you don’t have to eat breakfast with others if you don’t want to (ask us for a private table in the parlor) or don’t eat it at all (breakfast is included free in the price.) Continental breakfast tray (fruit cup, muffins, juice, coffee, tea) available by arrangement (reserve the day before).

Special Diets

Have food issues? Please share in advance so we can select an appropriate recipe and stock the correct ingredients.

Corporate

Times Served

Breakfast time is generally 8:30-10 a.m. (weekends), 8:30-9:30 (weekdays) or by arrangement with the innkeeper.

Group breakfast in the party room

Fruit cup in a champagne cup, Cranberry Stuffed French Toast.

VICTORIAN ELEGANT OVEN-SCRAMBLED EGGS

Gifted to Prospect Hill by Joan Wells, former innkeeper

More and more guests are looking to avoid carbs, so this egg dish is growing in popularity.
12 ounces cream cheese
3/4 cup half and half
3 Tbsp melted butter
12 eggs, lightly beaten
1½ Tbsp. Minced fresh or dried basil. Other herbs may be used if you like.

Online: Quick & Secure Reservations

Crepes - So Many Ways

Robert and I discovered that our “family” recipes for breakfast consisted mainly of bacon and eggs–not very exciting when you are serving a full, interesting and delicious–breakfast to B&B guests.
The only thing unusual in Robert’s family breakfast was crepes. He has made them since he was about 10 years old as the youngest of four children–a quick breakfast after Mass for a hungry tribe. While his family ate them solely with granular sugar or cinnamon sugar for topping, we stuff them with strawberries, blueberry filling or scrambled eggs.

Step by Step Directions
Preheat pan. Mix together eggs and sugar and salt. Alternate flour and milk. Combine thoroughly.
Pour 1/4 cup batter into pan, spread evenly. Turn when side is lightly browned. Brown second side. Remove to a flat surface. Place approximately 1/8 cup strawberry filling in a 5-6-inch line along one edge of crepe. Roll up crepe and place on serving plate. Pour or paint a stripe of strawberry sauce along length of crepe, garnish and serve warm. Our trick is that we bought a 1/4 cup ladle which is considered a “serving spoon” in Walmart. It is NOT the square bottom kind–very rounded. This allows for smooth application into the pan….the operative word is GLIDE.

Strawberry filling
Defrost strawberries overnight. Warm thoroughly in microwave. Mash and drain through a sieve, reserving juice for garnish. Stir in sour cream to taste.
Diabetic version: fresh or frozen strawberries–no sugar added. Sweeten with artificial sweetener and warm through (no juice available for garnish). Mix in 5-6 banana rounds (slices) per crepe. Serve without powdered sugar.
Fill each crepe by spreading a thin layer of sauce on 1/4 of a crepe. Fold into fourths. Dust with powdered sugar. Side of sausage and fruit garnish, including a strawberry and sauce (below).
Serving size is two filled crepes.

Strawberry Sauce
Place juice in a heat-proof container such as a 4-cup measuring cup. Add corn starch and wisk together. Microwave off and on until sauce thickens. (May also be cooked on the stove top; microwave is quicker.) Use wisk to stir in between heatings. Drizzle over crepes. Leftover sauce may be served over biscuits.

Crepes can be assembled and held in a slightly warm oven (about 175 degrees) until serving time. Top with whipped cream.

Blueberry Crepes We also make these with frozen blueberries, a dash of salt, lots of sugar, some cinnamon and nutmeg. The recipe is similar to blueberry pie filling. Splenda can be used instead of sugar for a diabetic/no sugar version.

Located in “far” northeast Tennessee, Mountain City is north of Boone, NC, between the Stone Mountain and Iron Mountain ridges–a dozen miles from both North Carolina and Virginia, with a front porch view of both states. Mountain City, Tenn., is unique in its small town feel—no T-shirt shops or cheesy tourist attractions. The buildings downtown are 1950s retro (seems like Elvis mind drive up in a few). Country roads leading to town are two-lanes and scenery lined. There are fields, farms, lakes and lots forests including Doe Mountain. Over half the county is part of Cherokee National Forest.